Monday, March 18, 2019

Lentil and Tomato Salad with Mint

Quantity : 4 servings
Preparation : 15 min

4 tomatoes, Roma type, deseeded and diced 280 g
2 stalks celery, chopped 140 g
1 shallots, finely chopped 40 g
2 tbsp fresh mint, finely chopped 6 g
3 tbsp Classic Vinaigrette 45 mL
2 cups lentils (canned), rinsed and drained 500 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper.
Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve.

The leftover salad is just as good cold, the next day.

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